Classic Stuffed Peppers

Bell peppers (red, yellow and orange) stuffed with a traditional ground beef and rice mixture, topped with a dollop of marinara, ready in less than 30 minutes.

Cuisine

Modern

Course

Dinner, Lunch

Difficulty

Easy

Duration

15-30 min

Diet

Dairy Free

Cooking Technique

Pressure Cook

Keywords

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Prep Time

10 min

Cook Time

15 min

Servings

4 servings

Ingredients

4 large bell peppers
1 cup Cooked rice
1/2 lb ground beef
1 egg
1/4 cup bread crumbs
2 tbsp tomato paste
4 tsp Worcestershire sauce
1 tbsp chopped parsley
2 tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1/2 cup marinara sauce

Instructions

Poke 2 small holes in the bottom of each pepper with a thin knife or toothpick. Set aside.
In a large bowl, combine all remaining ingredients except marinara sauce.
Mound rice mixture into peppers. Do not pack tightly. Mixture should be slightly higher than top of pepper.
Pour one cup of water in the Instant Pot and insert the steam rack.
Place peppers onto rack and divide marinara sauce in the top center of each pepper.
Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 9 minutes.
When the time is up, quick-release the pressure. Use a meat thermometer to ensure internal temperature is at least 160°F degrees.
(Optional) Place peppers under the broiler for 3-5 minutes to crisp the tops.
Carefully remove the peppers, garnish with additional chopped parsley and serve warm.

Notes